Palm Beach Party Planner | Wellington Hospitality Group


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Wellington Hospitality Group

Good things often come in small packages! We must credit the French with introducing the tasty little Hors d’ oeuvre to the American party scene. No one knows better how to give a party than Wellington Hospitality Group — and we all know that great parties begin with great hors d’oeuvres. Your guests will not only savor the unusual blend of flavors but they will also be dazzled by the artful presentations of our appetizers. Flavors join from around the world such as in our antipasti platter with colorful zesty ingredients for a precious bite of intense flavor. Choices of the freshest seafood, tender meats, crispy vegetables topped with creamy, cheesy or tangy sauces—flash fried, marinated, grilled, or smoked—they are stacked, rolled, puffed or stuffed with a flair. These little treats welcome your guests on silver trays passed by our uniformed staff or on tapas plates on our swing glass & iron buffets or artfully arranged on levels with flowers and décor artifacts. Dozens to choose from!


Imported & Domestic Cheese Display

Aged Cheddar; Blue Cheese; Shaved Parmesan; Provolone; Fontina; Munster; Fresh Buffalo Mozzarella, Basil & Tomato Skewer; Caramelized Pecan & Goat Cheese Bites; Assorted Gourmet Crackers; Fresh Berries & Grapes

Multi-Tiered Appetizer Buffet

Fresh Assorted Tropical Fruit Tree; Fresh Garden Crudités with Green Goddess Dip; Raspberry Baked Brie Cheese; Imported & Domestic Cheeses with Gourmet Crackers; Assorted Meat Board with Baguettes; Stuffed Cherry Peppers, Prosciutto & Italian Cheeses; Stuffed Olives; Crostinis with Bruschetta & Tapenade; Hummus with Parmesan Flatbread

Dramatic 3-Tiered Italian Specialty Antipasto Buffet

Imported Cheeses & Meats; Stuffed Cherry Peppers with Prosciutto & Italian Cheeses; Marinated & Roasted Vegetables; Caprese Skewers; Artichoke Hearts; Caramelized Goat Cheese Bites; Stuffed Olives; Raspberry Baked Brie; Crostinis with Bruschetta & Tapenade; Baguettes; Parmesan Flatbread

Mezedes – Mediterranean Station

Hummus, Tabouleh, Baba Ghanouj, Vegetarian Stuffed Grape Leaves, Kalamata Olives, Feta Cheese, Tzatziki, Spanikopita, Fried Zucchini, Assorted Pitas Toasted to Order, Pistachio Marshmallow, Minted Plum & Lamb Skewers Optional Ouzo Shooters as an Additional Side

Table de Paris

An Exquisite Display of Pates, Variety of Baked Brie Garnished with Fresh Berries, Poached Salmon, Foie Gras, Gourmet Spreads, French Baguettes and Crackers, Cheese Fondue with Assorted Dipping Items (Bread Cubes, Apples, Pears, Grapes, Strawberries, Cauliflower, Broccoli Florets, Carrots, Summer Sausage)

Individually Prepared Tasty Appetizer Dishes: Artfully Presented, Grilled-on-Site, Plated ala Minute Proteins: Filet Mignon, Chicken, Lamb, Duck, Scallops, Shrimp, Mini Meatballs Starch: Cous Cous, Red Coat Smashed Potatoes, Parmesan Risotto, Penne Pasta, White Bean Ragu Vegetables: Portabella Mushrooms, Matchstick Vegetables, Sautéed Spinach Sauces: Fra Diavlo, Cabernet Balsamic Reduction, Mint Couli, Brandy Demi-Glace (**Chef Attended Action Station)

Grilled-on-Site, Plated ala Minute Honey Pecan Chicken, Savory Grits, Candied Pecans, Greek Meatballs, Feta Cheese Sauce, Orzo, Kalamata Olives, Pine Nuts, Thai Shrimp, Coconut Curry Sauce, Thai Vegetables, Sea Scallop, Lime Aioli, Corn Succotash, Tomato, Scallop Shell

Sensationally Exhibited Sushi Bar

Fresh Assorted Sushi and Maki Rolls (Served on Ice Table Display) Or Sushi Made to Order With Edamame, Wasabi, Ginger, Soy Sauce (**Sushi Chef Station Attendant)

Impressively Displayed Raw Bar

Fresh Shucked Oysters, Alaskan King Crab, Gulf Shrimp Cocktail, Stone Crab, Fresh Seafood Sauces, Fresh Lemon Wedges (**Seafood Chef Station Attendant)

Ceviche Bar

Choice of Salmon Avocado Ceviche, Sea Bass and Baby Scallops in Grapefruit Puree Ceviche, Red Snapper Ceviche with Lime and Cilantro, and Tuna Ceviche with Water Chestnuts and Thai Spices

Pu-Pu Platter

Egg Rolls, Pineapple, Sweet & Sour Sauce; Mint BBQ Spare Ribs, Asian Plum Glaze, Asian Slaw; Fantail Tempura Shrimp, Ginger Citrus Aioli Sauce; Teriyaki Beef Skewers; Chicken Wings; Crab Rangoon

English Pub Display

Beer Battered Fish & Chips, Malt Vinegar, English “Newspaper” Cone; Homemade Toad in the Hole; Fresh Strawberries, Clotted Cream, Scones & Biscuits


French Fry Cone Quartets, Waffle, Shoestring, Sweet Potatoes Seasoned Tater Tots, Beer Battered Onion Rings Ketchup, Malt Vinegar, Cheese, Bacon, Chives, Chili, Sour Cream, Ranch Dressing, Various Mustards

Soup Station

Choice of Veggie or Chicken Broth, Tomato Soup, Potato Soup, Chowder, and Lobster or Shrimp Bisque Create Your Soup by Adding Chicken, Beef, Bacon, Cheese, Scallions, Bamboo Shoots, Roasted Corn, Spinach or Carrots Served with Oyster Crackers, Thick-Sliced Sourdough Bread or Bread Bowl

Old Fashioned Carnival Treat Package

Includes Attendants & Tables Icy Snow Cones with Variety of Syrup Flavors Made to Order Feather-Spun Cotton Candy Station Fresh Hot Popped Corn, Individual Bags from Popcorn Machine Cart Hot Baked Giant Pretzels, Mustard Dip


From the Land

Truffle Macaroni & Cheese, Crispy Pancetta, Béarnaise Drizzle BBQ Pulled Pork or Chicken, Mini Sweet Potato Biscuit Mini Beef, Chicken or Pork Empanada Petite Reuben Wrap Panini Finger Sandwiches (Capicola, Provolone & Pesto; Fresh Mozzarella, Tomato & Basil; Roast Beef & Brie; Cuban) Chicken Mole, Seasoned Shredded Chicken, Mole Sauce, Arepa Moroccan Chicken Lollipops, Cardamom, Pistachio, Orange Scented Chicken, Grand Marnier Infused Orange Juice Mini Gourmet Sliders, Assorted Toppings Little Loaf, Homestyle Meatloaf, Quail Egg, Garlic Mashed Potatoes Bacon-Wrapped Stilton Stuffed Fresh Fig, Applewood Smoked Bacon, Black Mission Fig, Stilton, Toasted Almond, Aged Balsamic Vinegar Bourbon-Honey Pork Tenderloin, Brown Sugar Sweet Potatoes, Whole Grain Mustard

From the Sea

Pan Seared Saffron Scallop, Mango Salsa, Scallop Shell Gulf Shrimp, Boursin Cheese, Puffed Pastry Spicy Poprock Tuna Tartar, Wasabi Cream, Wakimi Salad, Edible Spoon Blackened Bay Scallops, Roasted Corn Succotash, Scallop Shell, Sun-Dried Tomato Remoulade Drizzle Fried Calamari Cone, Fra Diavolo Sauce Salmon & Dill Quesadilla, Salmon Caviar Garnish Truffled Crab Cake, Jumbo Lump Crab, Panko, Aioli, Dijon, White Truffle Oil

For the Vegetarian

Brie, Pear & Raspberry, Filo Cup, Raspberry Spheres, Balsamic Reduction Drizzle Camembert and Ginger Fig Tartlet Potato Pancakes, Sour Cream or Applesauce Crisp Egg Rolls, Sweet and Sour Sauce Skewered Vegetarian Antipasto (Dried Tomatoes, Tender New Potatoes, Celery, Bell Peppers, Green Onion Bites, Spinach Tortellini, Chives, Rosemary & Olive Oil Marinade) Crispy Asparagus Cigar, Shaved Asiago, Grilled Polenta, Wild Mushrooms, Fried Ravioli, Basil Pesto Cream Sauce, Watermelon Domino, Sweet Watermelon, Pungent Gorgonzola, Tart Balsamic Reduction, Spicy Peppercress, Red Miso-Glazed Tofu Skewer, Avocado, Black Sesame Seeds , Beet & Goat Cheese Coin, Raisin Crostini, Grilled Tomato Soup Shooter, Mini Brie Pop Tart, Warm Boursin Cheesecake Savory Cannoli, Gorgonzola, Figs, Pistachio Brittle, Pink Peppercorns Tomato Parmesan Ice Cream Cones, Tiny Parmesan Cones, Whipped Goat Cheese, Tomato Basil Sorbet

Passed Hors d’ Oeuvres Upgrades

**Additional Charge Basil Jumbo Shrimp Thai Wrap Mango Crab Stacks Mini Beef Wellington, Tender Beef & Mushroom Duxelle, Flaky Puffed Pastry, Onion Marmalade Surf n’ Turf Skewer, Lobster & Filet Mignon Bites, Bamboo Skewer Tempura Fried Ahi Tuna Basil Wonton Roll, Wasabi Cream Sauce Tequila-Lime Marinated Duck Breast, Fried Egg Noodle Duck Confit and Peruvian Fingerling Canapé Duck Confit, Chevre, Purple Peruvian Fingerling Potato Pistachio Marshmallow, Minted Plum & Seasoned Lamb Skewers, Toasted to Order Shrimp Cocktail Shooters, Jumbo Shrimp, Creamy Horseradish, Spicy Cocktail Sauce, Vodka Peppar Shooter, Celery Coconut Shrimp or Lobster Tail, Mango & Raspberry Couli


Our stations are known for their innovation, entertainment and made-to-order menus. Choose from some of our biggest hits: the Asian Rim Sushi Bar, Argentine Asado, 50’s Comfort Cuisine, Tapas Bar, Tuscan Antipasto and Pasta Station, Smashed Potato Martinis, Classic Carving Station, Flaming Gaucho, Asian Wok Stir-Fry, Taste of Mexico, Panini Hot Press, Wrap It Up, and many more. The food is prepared by uniformed Station Chefs or set up as a do-it-yourself presentation, made-to-order so it’s hot and just as you like it every time. If you are planning a special brunch, our omelet, waffle, French toast and crepe stations are irresistible with all the luscious ripe fruit, tangy cheese, fresh veggie, and saucy topping choices included. Our décor specialists outfit every station with a theme décor so your guests will enjoy not only the food but also the interactive experience. A smart choice for any occasion.


Chef Attended Action Stations; Buffet Upgrade Options

Hot Veggies & Cold Salads

Choice of Wild Rice Salad, Dill, Pinenuts, Scallions Salad Nicoise, Fresh Grilled Tuna, Greens, Eggs, New Potatoes, Green Beans, Tomatoes, Nicoise Olives, Capers, Dijon Dressing Fresh, Crisp Romaine, Jumbo Croutons, Homemade Caesar Dressing Thai Beef Ginger Salad, Oriental Egg Noodles Potato & Cheese Casserole Eggplant Parmesan Pasta & Smoked Mozzarella Salad, Creamy Parmesan Dressing, Sautéed Green Beans, Hazelnut Crumbs

Baked Potato Bar

Fresh Baked Potatoes with Toppings to include Sour Cream, Fresh Chives, Sautéed Mushrooms, Peppers & Onions, Bacon Crumbles, Cheddar Sauce, Jalapeno Jack Suace

Martini Smashed Potato Bar

Choice of Garlic Mashed Potatoes or Sweet Potatoes, Chef Piped into a Martini Glass Warm Roasted Corn, Tomato & Black Bean Salsa, Sour Cream, Fresh Crumbled Bacon, Chives, Broccoli, Black Olives, Sautéed Wild Mushroom, Peppers & Onions, Cheddar Cheese, Lobster Cream Sauce, Warm Pecan Praline, Mini Marshmallows

Pasta Station

Penne, Orecchetti, Ravioli or Four Cheese Tortellini Marinara, Ala Vodka, Alfredo Sauce, Pomodoro, Creamy Pesto Sauce Grilled Chicken, Sautéed Shrimp, Meatballs, Italian Sausage, Sun-Dried Tomatoes, Broccoli, Asparagus, Wild Mushrooms, Bell Peppers, Onions, Black Olives, Fresh Spinach, Parmesan Cheese, Feta Cheese, Pine Nuts, Roasted Garlic, Fresh Basil Finished with Fresh Baked Bread, Fresh Herb & Olive Oil Dip

Fajita Bar

Wrap Your Own Tortilla Fajita Juicy Steak Strips, Grilled Chicken or Marinated Shrimp Accompanied by Shredded Lettuce, Sautéed Onions & Peppers, Shredded Cheese, Beans, Sour Cream, Guacamole, Tangy Salsas

Slider Grill

Made to Order Hamburger, Buffalo Chicken, Crab Cake, Veggie Sliders Toppings to include Ketchup, Mustard, Aiolia, Relish, Pickles, Lettuce, Tomato, Onions, Sauteed Onions, Applewood Bacon, Sauteed Mushrooms, Assorted Cheeses, Buffalo Sauce, Celery Slivers

Made to Order Wraps

Choice of Wrap to include White, Wheat, Spinach or Tomato Fillings to include Turkey, Roast Beef, Ham, Chicken, Variety of Cheeses, Mixed Greens & Vegetables, Spinach, Carrot Spreads to include Mayonnaise, Various Mustards, Ranch Dressing, Caesar Dressing or Hummus

Fresh Press Panini Sandwiches

Mix & Match to “Create Your Own” Personalized Panini Caprese on Foccacia (Fresh Mozzarella, Fresh Tomato and Basil Pesto) Smoked Turkey (White Cheddar, Grilled Onions & Cranberry Sauce on Ciabata) Traditional Cuban Roast Beef & Brie on Baguette Reuben on Marble Rye Goat Cheese, Tomato & Pesto Kobe Beef, Caramelized Onions, Bacon, Gorgonzola on Sourdough

International Hot Press

Selection of “Breads” to include Mexican Tortilla, French Baguette, Polish Potato Roll, Asian Moo Shoo Wrapper, Italian Focaccia, Mediterranean Pita, Southwestern Multi-Grain Fillings to include Herb Roasted Chicken, Shrimp, Seasoned Ground Beef, Shredded Pork, Brie, Mozzarella, Four Cheese Blend, Gorgonzola, Crumbled Feta, Black Olives, Tomatoes, Sautéed Onions, Julienne Vegetables, Spinach, Jalapenos Spreads to include Hoisen Sauce, Ranch Sour Cream Salsa, Tomato Margarite Sauce, Basil Mayo, Eggplant Ratatouille

“Honey, I Shrunk My Meal”

Mini Sliders, Tomato, Lettuce & Onion Lobster Rolls, Toasted Bun Mini Pulled Pork Sandwich, Sweet Potato Biscuit Mini Fish Tacos, Shredded Lettuce, Chopped Onions, Tomatoes, Tango Sauce, Salsa, Crème Fresca, Pico de Gallo & Guacamole Mini Grilled Cheese Sandwiches, Tomato Soup French Fry Cone Quartets; Waffle, Shoestring, Sweet Potatoes, Tater Tots with Ketchup & Malt Vinegar Asian Style Spare Ribs, Asian Slaw, Hot Steamed Towels

Skewer Station

Skewers of Chicken, Beef, Pork, Portabella Mushroom and/or Pineapple Sauces to include Coconut Curry, Pineapple BBQ, Pesto, Teriyaki, Spicy Tomato Chipotle Sides to include Diced Vegetables, Fruits, Cous Cous or Polenta Triangles

Flaming Gaucho Ranch Skewers

Prime Chunks of Seasoned Grilled Beef, Chicken, Lobster, Shrimp, Duck, Lamb, or Pork Served on Skewers with Roasted Vegetables & Seasonal Marinated Fruits Flambéed with Rice, Polenta or Cous Cous

Gourmet Sausage Grill

Grilled Italian Sausage, German Bratwurst, Smoked Kielbasa, Andouille Sausage Grilled Onions & Peppers, Sauerkraut, Flavored Mustards, Kosher Dill Pickle Spears, Torpedo Rolls, Beer-Whipped Cheese, Bavarian Pretzels

Planking Station

Sugar Cane Chicken on Hickory Planks Dill Marinated Fish & Shrimp on Cedar Planks Marinated Skirt Steak on Mesquite Planks Cheesy Grit Triangles Wild Rice served in Bamboo Boats Corn Fritters

Carving Station

Prime Rib, Beef Tenderloin, London Broil, Pork Tenderloin, Honey Baked Ham, BBQ Flank Steak or Ginger-Peach Roasted Turkey Sauces to include Horseradish Cream Sauce, Au Jus, Cabernet Balsamic Reduction Accompanied by Crusty Baguettes, Baked Raspberry Brie (Optional)

Chop Sirloin Steaks

Grilled to Order Chop Sirloin a la Simplicity: Pure & Simple Steak & Cream: Sour Cream, Real Bacon Morsels Italian Steak: Sautéed Green Peppers, Onions, Fresh Mushrooms, Pizza Sauce, Melted Cheese Steak a la the “Blues”: Blue Cheese Dressing, Blue Cheese Crumbles, Real Bacon Morsels Steak with Cheese: Choice of Cheddar, Swiss, American or Mozzarella

Thai Banana Leaves

Banana Leaf Cones filled with Thai Delights Flash Fried Chicken, Seasoned Beef, Succulent Pork, Thai Prawns Coconut Rice, Fried Rice or Glass Noodles Cool Green Curry, Spicy Red Curry or Creamy Paneang Curry (Coconut Milk, Chili Paste and Lemongrass) Season to Taste with Thai Herbs and Chili Sauces

Asian Wok Stir-Fry Station

Jumbo Wok Prepared Chicken, Beef, Pork or Shrimp Accompanied by Pea Pods, Water Chestnuts, Onions, Mushrooms, Chinese Cabbage, Green Peppers, Bamboo Shoots Rich Teriyaki Sauce, Sweet & Sour Sauce Steaming Jasmine Rice, Fried Rice or Lo-Mein Noodles Served in Individual Chinese Box with Chopsticks

Wellington Style Clam Bake

Clams, Mussels, Shrimp, Lobster Tails, Sausage, Scallops & Fish Onions, Potatoes (White & Sweet), Artichoke Quarters, Corn on the Cob To be served in “Beach Pails” with Colorful Platters on Warming Plates

South of The Border

Flour Tortillas, Multi-Colored Nacho Chips, Taco shells Marinated Skirt Steak, Mojo Chicken, Carnitas Pork, Blackened Shrimp Seasoned Rice, Black Beans, Shredded Lettuce, Sautéed Onions, Red & Green Peppers, Chopped Tomato, Shredded Cheeses, Warm Nacho Cheese, Salsa Roja, Salsa Verde, Sour Cream, Guacamole, Tropical Salsa Arepas, Cornmeal and Mozzarella Perfectly Melted Together

Breakfast After Dark

Mini Waffles, Whipped Cream, Whipped Butter; Sweet Crepes, Sweet Cheese, Nutella, Lingonberry, Strawberry, Apple & Grand Marnier Marinated Orange Fillings; French Toast Sticks, Cream Cheese Frosting, Powdered Sugar; “Pigs n’ Blanket”, Silver Dollar Pancake Wrapped Applewood Sausage Links

Sweet & Savory Crepes

Fresh Crepes Made to Order with Toppings to include (but not limited to): Tofu, Cheddar & Swiss Cheese, Herbed Cream Cheese, Diced Chilies, Crumbled Goat Cheese, Smoked Salmon, Capers, Red Onions, Spinach, Sautéed Chicken Breast, Tomatoes, Wild Mushrooms, Sautéed Apples, Bananas in a Caramel Rum Sauce, Orange Liqueur, Chocolate Chips, Powdered Sugar, Cinnamon Sugar, Nutella, Fresh Strawberries, Nuts, Whipped Cream

American Barbecue Station

BBQ Chicken, Beef Brisket with Mustard BBQ Sauce, Fall Off-the-Bone BBQ Ribs, BBQ Pulled Pork, Beefy Hamburgers, Chicago Style Hot Dogs with Choice of Chili Topping, and Assorted Grilled Sausages with Grilled Onions & Peppers Served with Choice of 2 Sides Macaroni Salad, Potato Salad, Red & Green Confetti Cole Slaw, Corn on the Cob, Southern Biscuits, Traditional or Jalapeno Cornbread

Latin Station

Paella Seafood, Chicken & Sausage, Saffron Tomato Base Rice Grilled Skirt Steak Sautéed Onions and Peppers Floured Tortillas Sides to include Guacamole, Tomato Salsa, Sour Cream Braised Pork with Mole Sauce Roasted Potatoes with Sautéed Onions, Peppers & Cilantro Refried Beans & Rice Pinto & Black Beans OR Cuban Bread or Cornbread

Italian Station

Traditional Caesar Salad Garlic Croutons, Cracked Pepper, Shaved Parmesan With Fresh Pressed PaninisCaprese on Foccacia, Fresh Mozzarella, Tomato, Basil Pesto Spread Cuban, Mojo Marinated Pork, Sliced Ham, Pickles, Swiss Cheese Grilled Four Cheese, Tomato, Herb Baked Foccacia OR Create Your Own PastaChoice of Rigatoni or Cheese Filled Tortellini Marinara, Alfredo or Creamy Pesto Sauce Toppings to include meatballs, Sautéed Mushrooms, Olives, Pine Nuts, Sundried Tomatoes, Diced Tomatoes, Artichokes, Roasted Garlic, Capers, Fresh Grated Parmesan Cheese, Fresh Cracked Pepper With Fresh Baked Bread, Olive Oil Dipping Sauce

Night on The Bayou

Bloody Mary Oyster Shooters Bite-Sized Petit Po-Boys, Fried Oysters, Spiced Remoulade Shrimp, Chicken & Andouille Sausage Jambalaya Baked Cheese Grits Fried Gator Tail, Roasted Garlic Aioli Creole Gumbo, Dirty Rice Miniature Muffaletta Shrimp & Crab Etouffee Fried Okra Hushpuppies


The main attraction—THE ENTRÉE—takes center stage on your lovely table or over-the-top buffet. Your guests first feast with their eyes as the artfully plated cuisine is presented. Our chefs are certified and professionally trained. They draw their inspiration from international and popular cuisine, “foody” trends and the freshest local market ingredients in season. Twice as delicious—we can indulge your guests with dual entrée choices from the sea and pasture or prepare an all French, Asian or Brazilian themed menu. Special ethnic and family recipes—from the deep South to Brooklyn–have always delighted family and friends at holiday time or for that life cycle celebration—birthdays, anniversaries, and bar/bat mitzvahs. If you are planning a casual outdoor get together, then consider our barbecue, tropical and asado menus. Whatever you choose—be sure we will deliver on flavor, presentation appeal and the finest ingredients.


Based on Specifications; Basic Priced Entrée Options
(Served Buffet or Plated)

Chicken or Veal

Marsala, Parmesan or Picatta Style Tender Chicken Breast or Veal Cutlets Marsala Wine Sauce, Parmesan Encrusted with Marinara Sauce or Lemon White Wine & Capers

Chicken Marabella

Southern France Recipe of Chicken prepared in Olive-Caper-Plum Wine Sauce

Apricot Glazed Chicken

Chicken Slices, Apricot & Plum Sauce With Pineapple, Red & Green Peppers, Coconut Peanut Sauce

Sautéed Chicken Breast

Artichoke, Caper Champagne Beurre Blanc

Pretzel Crusted Salmon

Fresh Oven-Baked Salmon, Pretzel & Horseradish Crust, Grain Mustard Sauce

Grilled Salmon

Citrus Pesto Sauce Drizzle, Potato Pancakes

Potato Encrusted Tilapia

Tilapia Fillets, Encrusted with Panko Bread Crumbs and Yukon Gold Potatoes, Dijonaisse

Turkey Mignon

Wrapped with Smoked Bacon, Cranberry Sage Jam, Cranberry

Marinated London Broil

Marinated London Broil, Grilled Over an Open Flame, Sliced Thin, Tiger Sauce Drizzle

Roasted Pork Loin

Roasted Pork Loin, Slow Cooked Apple Cranberry Chutney


Pricing Based on Specifications; Moderately Priced Entrée Options
(Served Buffet or Plated)

Chicken Oscar

Boneless Chicken Breast, Crabmeat “Crust”, Sautéed Shrimp, Asparagus, Creamy Béarnaise Sauce

Chicken Saltimbocca

Stuffed Chicken Breast, Proscuitto, Puree of Sage, Rosemary & Garlic, Swiss & American Cheese, Sage Jus

Parmesan Encrusted Mahi Mahi

**Market Price Encrusted with Panko Bread Crumbs and Parmesan Cheese, Citrus Rum Butter Sauce

Roasted Garlic Pork Loin

Pan Seared Tenderloins of Pork, Roasted Whole Cloves of Garlic, Demi Glace

Osso Bucco

Fall-off-the-Bone Veal Shank, Richly Flavored Sauce, Gremolata

New York Strip Steak

Grilled to Perfection, Horseradish or Garlic Butter

Prime Rib

Home Style Au Jus, Creamy Horseradish Sauce, Yorkshire Pudding


Pricing Based on Specifications; Highest Priced Entree Options
(Served Buffet or Plated)

Braised Short Rib

Topped with Crispy Onions

Beef Tenderloin Roulade

Stuffed with Spinach, Yellow Roasted Peppers, Gorgonzola Cheese, Pine Nuts, Sundried Tomatoes

Stuffed Chicken Breast

Shrimp, Prosciutto & Asparagus Stuffed Chicken Breast, Lemon Chardonnay Buerre Blanc

Chilean Sea Bass

Pan Seared or Potato Crusted Sea Bass Roasted Tomato & Artichoke White Wine Sauce or Lobster Buerre Blanc

Rack of Lamb

Macadamia Nut Encrusted Rack of Lamb, Mint Mustard Couli

Brace of Quail

Cornbread Stuffed Quail, Bourbon Pecan Sauce

Beef Tenderloin Roulade

Stuffed with Spinach, Yellow Roasted Peppers, Gorgonzola Cheese, Pine Nuts, Sundried Tomatoes

Beef Wellington

Tender Beef & Mushroom Duxelle, Flaky Puffed Pastry Wrapped, Bordelaise Sauce Drizzle

Filet Mignon

Fresh Herb & Olive Oil Marinade, Wild Mushrooms, Shitake Demi Glace


Molecular gastronomy, Sous-vide and fire-roasted menus are just three of the cutting edge modern culinary techniques Aaron’s Catering has introduced into our catering repertoire for our clients.

Molecular gastronomy combines a knowledge of chemistry, physics and ingredients to transform the taste and texture of food. We invested in all the equipment and tools to experiment with geometric food shapes and taste under different temperatures and pressures with this cooking style. Our chefs have successfully applied this new technology to create such phenomena as smoking cocktails, faux caviar of olive oil for hors d’oeuvres, and transparent fruit spheres with intense citric flavor. This gastronomic art and science adds a sophisticated touch to reception and dinner menus.
Although the Sous-vide theory of cooking was developed over 150 years ago, the method has been recently re-discovered and applied to certain foods when it is desirable to retain juiciness, aroma, texture and avoid over-cooking at higher temperatures. Today, top chefs around the world have been trained in this method including Aaron’s Catering. Foods cook evenly and thoroughly, a key factor in insuring quality when serving 500 guests on time!

Fire-roasted technique is an extreme culinary sport—don’t try this at home!!! The Florida weather is perfect for cooking food on site over a fire so that you and your guests taste the freshest foods imaginable. The experience of standing near a fire smelling the foods as they slowly roast to perfection is something you and your guests will never forget. We use a variety of techniques for our open-air roasting: a long raised grill for classic burgers, dogs, and portabellas; a fiery torch and wrought iron stand to flame roast hanging quarters of beef, lamb, pork and duck; and a wire grate over a wood burning pit for a traditional South American Asado of chicken, ribs, corn, potatoes and vegetables. Chefs and guests love to connect together to see and smell the food as its being created. All the menus complement the central fire-roasted entrees. Typically served with these fabulous smoky entrées are such accompaniments as gazpacho, grilled flatbreads, Chimichurri and other sauces, dips, chutneys, artisanal cheeses, trout pates, mussels in a cauldron, charred corn-on-the-cob, carrots, mushrooms, asparagus and other veggies. Field green salads provide a cool crisp balance. Desserts range from berry cobblers and fresh fruit salad to apple crisp.

Coming Soon